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So it’s almost Valentine’s Day. Don’t panic.
Happy World Vegetarian Day! Dig in.
Happy Monday everyone! This week’s dish is one of our favourites - Nutty Stilton Roast - make it one of yours too!
Nutty Stilton Roast, serves 6-8.
2 tbsp virgin olive oil, plus extra for oiling
3-5 garlic cloves, crushed
2 celery stalks, finely sliced
The streets of Bunol, Spain were filled with 120 tonnes of squished tomatoes yesterday for La Tomatina, but where do they all go? It got us thinking about our most loved tomato dish:
Pasta Arrabbiata – Serves 4
1/3 cup extra virgin olive oil,
8 plum tomatoes, diced,
2/3 cup dry white wine,
1 tablespoon sun-dried tomato paste,
2 fresh chiles,
2 garlic cloves, finely chopped,
¼ cup chopped fresh flat-leaf parsley,
14 ounces dried penne,
salt and pepper,
fresh percorino cheese shavings, to garnish.
1) Heat the oil in a skillet over high heat until almost smoking. Add the tomatoes and cook, stirring frequently, for 2-3 minutes.
2) Reduce the heat to low and cook for about 20 minutes. Season with salt and pepper. Using a wooden spoon, press through a nonmetallic strainer into a saucepan.
3) Add the wine, tomato paste, whole chiles, and garlic to the pan and bring to boil. Reduce the heat and simmer gently. Then remove the chiles. Check and adjust the seasoning, adding chiles back in for a hotter sauce, then stir in half the parsley.
4) Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta, bring back to the boil, and cook according to the package directions, or until tender but still firm to the bite. Add the sauce to the pasta and toss to coat.
5) Sprinkle with the remaining parsley, garnish with cheese shavings, and serve immediately.
We could definitely go for a s’more right now.
Raspberry Jam – Makes 5 x 450 g/1 lb jars
1.3 kg/3 lb raspberries,
1.3 kg/3 lb granulated or preserving sugar.
1) You will need 5 x 450 g/1 lb jars with lids and waxed discs. To sterilise the jars, make sure they are washed in soapy water and rinsed well and then heat in a moderate oven for 5 minutes.
2) Put the fruit into a large saucepan and slowly cook until some of the juices begin to run. Simmer gently for 15-20 minutes until tender. Add the sugar and then stir until dissolved.
3) Raise the heat and boil hard for 2-3 minutes until setting point is reached. Test if it is set by using a sugar thermometer. When it reads 105°C/221°F it is at a good setting point. Alternatively, test by dropping a small spoonful of jam onto a cold saucer, refrigerate to cool, then push it with a clean finger. If it forms a wrinkled skin it is ready. If not, boil for one further minute and repeat.
4) Remove the pan from the heat and allow to cool for 2 minutes, skimming if necessary.
5) Have the jars warmed in a moderate oven and fill carefully using a ladle and a jam funnel. Top with the waxed discs and screw on the lids. Wipe the jars clean and leave to cool. Label and date to avoid confusion later.
6) Store in a cool, dry place. Once opened the jam will keep for up to 2 months in the refrigerator.